|3||tablespoons kosher or coarse salt|
|1/2||cup warm water|
|1||chicken (3 pounds), cut into 8 pieces|
|4 1/4||cups cold water|
|2||leaves fresh sage|
|1||clove garlic, sliced lengthwise|
|2||sprigs fresh rosemary or 1/2 teaspoon dried rosemary|
|12||black peppercorns, crushed|
|1||dried hot red chili, broken and seeded|
|1||thick slice ( 1/8-inch-thick) prosciutto, cut into small cubes|
|1/2||cup dry white wine|
1. In a bowl, combine the salt and warm water. Lay the chicken pieces in the bowl and cover with 4 cups cold water. Let stand for 1 hour. Drain and pat dry.
2. Arrange the chicken pieces in one layer in a skillet and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns, and red pepper. Sprinkle the prosciutto over the chicken. Add the wine and remaining 1/4 cup cold water. Cover and simmer for 30 to 35 minutes or until the chicken is just cooked through.
3. Transfer the chicken to a shallow bowl. Reduce the cooking juices until concentrated and a little syrupy. Spoon the cooking juices over the chicken.
Adapted from “The Essential New York Times Cookbook’’